Envínate (Wine Yourself) is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.

Produced from the Tinta Amarela grape. Parcela Valdemedel faces north, and sits at 500 meters elevation in the village of Alange in the province of Badajoz, Extremadura. The soil here is composed of limestone and the climate is harshly continental with the high elevation playing a major role in the end wine. The grapes are foot-trodden in small plastic tubs, and fermentation begins with wild yeasts, with a short maceration of 8 days. Malolactic fermentation happens spontaneously in used 500 liter French oak barrels, where the wine will stay without racking for 11 months. Parcela Valdemedel is a beautiful vino tinto with notes of black and red fruits, aromatic herbs, and wet-stone minerality, with a freshness and vivacity rarely seen in red wines grown this far south. Only 612 bottles made !

Envínate (Wine Yourself) is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.

This wine is sourced from a single 30 year old vineyard that is divided into 3 parcels at 800 meters elevation in the Almansa region, around the town of Albacete. The grape is Garnacha Tintorera (or Alicante Bouchet), and the soils are chalky, clay-calcareous. The wine is wild yeast fermented with 50% whole grape clusters in 4500 litre cement vats, with soft pigeage and a short maceration of 7 days; then raised in cement for 8 months. The result is a remarkably fresh wine with earthy dark fruit and spice – a great wine to pair with savoury dishes, like roasted meats, sausages, mushrooms, and rice dishes, like paella or arroz negro. 580 cases produced

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